4 small flatbreads, naan, or pre-cooked thin crust pizza
2 ripe peaches, thinly sliced
½ cup crumbled blue cheese (or goat cheese)
½ cup Saba balsamic vinegar, plus extra
2 tbsp sugar
1 cup packed arugula, roughly chopped
Salt and pepper, to taste
1/4 cup Marrakesh Moroccan Olive oil
Preheat oven to 400˚.
Brush each flatbread lightly with 1/8 olive oil, then top each with a quarter of the sliced peaches and a quarter of the cheese. Season with salt and pepper. Place flatbreads on baking sheets and bake for ten minutes, until the crust is golden and the cheese is melted.
In a separate bowl, toss arugula with a 1/8 of balsamic vinegar and 1/8 olive oil. Season with salt and pepper.
Remove flatbreads from oven, then top each with arugula salad and generous drizzle of the balsamic dressing . Addition Saba if necessary